Effects of thermal processing on the content of ruminant protein in yak and its functional properties

WANG Yan; MA Jibing; CUI Wenbin; ZHANG Li; YU Qunli; LIU Xiaobo; WANG Huihui

doi:10.13995/j.cnki.11-1802/ts.017917

WANG Yan, MA Jibing, CUI Wenbin, ZHANG Li, YU Qunli, LIU Xiaobo, WANG Huihui

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 174-180.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 174-180. DOI: 10.13995/j.cnki.11-1802/ts.017917

Effects of thermal processing on the content of ruminant protein in yak and its functional properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 174-180 https://doi.org/10.13995/j.cnki.11-1802/ts.017917

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Received	Published
2018-05-30	2019-02-25
Issue Date
2019-03-26

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